One list five meals - recipes to suit all tastes

From panfriend trout to egg and bacon on toast, this list of five recipes will surely make your mouth water with excitement.

1. Panfried Trout with Pink Peppercorns and a Herb Salad

A knob of butter

4 fillets of trout

2 cloves of garlic, crushed

2 tsp of pink peppercorns crushed

A bunch of parsley, roughly chopped

A bunch of coriander, roughly chopped

A bunch of chives roughly chopped

A handful of mixed leaves

1 tbsp of salad dressing

A small bulb of fennel, shaved thinly

Melt the butter in a large pan and season your fish. Fry it skin-side down until it is almost cooked through and turned opaque. Turn it over and fry on the other side for a minute. Remove from the pan and set aside.

Add another knob of butter to the pan and add the garlic and pink peppercorns. Fry for 30 seconds and take off the heat. Toss the herbs and salad leaves in the dressing.

Serve the salad beside the fish and drizzle the peppercorn butter over it. Sprinkle with shaved fennel. This is lovely either served with crunchy bread to soak up the butter or some potatoes.

2. Healthy Green Soup

A dash of rapeseed oil

1 onion, finely diced

4 cloves of garlic

A thumb-size piece of ginger, peeled and finely chopped

A bunch of coriander, roughly chopped

2 small courgettes, sliced

A small floret of broccoli, roughly chopped

A small bunch of kale, roughly chopped

800ml of stock

The juice and zest of 2 limes

A handful of parsley, chopped

2 tbsp of natural yogurt

Heat the oil in a large saucepan and sauté the onion until soft. Add the garlic and stir-fry until it is starting to give off an aroma. Stir in the coriander, ginger and the courgette. Stir-fry for three minutes until they are all softening.

Add the broccoli and kale and continue to stir fry for another five minutes until they too are soft. Add the stock and lime juice and zest and blitz until smooth. Taste and season. Serve with the yogurt and parsley.

3. Cauliflower Pancakes with Beetroot and Fennel Salad

One list five meals - recipes to suit all tastes

1 medium head of cauliflower, broken into florets

8 small beetroot, chopped

a dash of rapeseed oil

1 onion, finely diced

2 large eggs, lightly beaten

1 sweet potato, grated

a small bunch of tarragon, finely chopped

90g of flour

mixed leaves for four

1 tbs of salad dressing

1 small bulb of fennel, thinly sliced

a handful of seeds

Boil the cauliflower in lightly salted water until it is soft. Toss the beetroot in oil and season generously. Roast in an oven heated to 180C until soft.

Heat a dash of oil and sauté the onion until it is soft. Drain any excess water from the cauliflower and mash it, stir in the sautéed onion, the eggs, sweet potato and tarragon. Season the mixture and set aside to let the flavours blend.

Heat another dash of oil in a pan and spoon the mixture onto the pan and fry until golden on the under side, about three minutes then flip over and cook the other side until it too is golden.

Toss the leaves and fennel in the dressing and sprinkle with the seeds.

Serve the pancakes with the beetroot and salad and some chutney or creme fraiche if you wish.

4. Egg and bacon on toast

4 gammon steaks

2 tsp of honey

1 tsp of smoked paprika

4 eggs

2 avocados, peeled and stoned

8 slices of bread, toasted

Tabasco sauce

Grill one side of the gammon streaks until golden. Sprinkle the uncooked side with honey, black pepper and paprika and place under a grill until it too is golden.

Fry the four eggs to your liking. Mash the avocado and spread on the toast. Sit the steaks and eggs on top and serve with the tabasco sauce on the side.

5. Ginger Noodles with Prawns

One list five meals - recipes to suit all tastes

Buckwheat noodles for four

A dash of sesame oil

500g of prawns

4 cloves of garlic, finely chopped

2 thumb-size pieces of ginger, finely chopped

a bunch of coriander, finely chopped, including stems

a small bunch of dill finely chopped

2 tbs of light soya sauce

a handful of sesame seeds, toasted

Put the noodles on to boil in lightly salted water and drain when cooked but still retaining a bit of a bite.

Heat a dash of sesame oil and fry the prawns until they turn pink and are cooked through. Remove from the pan and set aside.

Do not clean the pan but add another dash of the oil and fry the garlic and ginger until the garlic is giving off an aroma.

Stir the noodles into the saucepan and add the coriander, dill, soya sauce and sesame seeds. Gently stir the prawns in and drizzle with a little more toasted sesame oil. Taste and season.


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